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    You are in: Home / Recipes / Pistachio-Honey Butter Recipe
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    Pistachio-Honey Butter

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    20 mins

    8 mins

    DrGaellon's Note:

    This nut butter should be green, lightly sweet, and very delicious. You can add more or less honey to suit your taste (start with 1/4 cup and adjust), and more or less salt. Adapted from a recipe at Serious Eats. http://bit.ly/gbTmFo

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    Ingredients:

    Serves: 24

    Yield:

    cups

    Units: US | Metric

    • 1 cup raw pistachios, without shells
    • 1 cup whole blanched almond
    • 1/4-1/2 teaspoon kosher salt
    • 1/8-1/2 cup honey
    • 3 tablespoons vegetable oil

    Directions:

    1. 1
      Preheat oven to 375°F Spread pistachios and almonds on a baking sheet. Toast until lightly fragrant, 7-8 minutes.
    2. 2
      Quickly transfer to the work bowl of a food processor, fitted with the steel blade, to avoid over-cooking. Process until a smooth paste forms, 8-10 minutes. Stop the processor and scrape down the sides of the bowl with a spatula once or twice.
    3. 3
      Add salt and honey and process until combined. With processor running, drizzle in oil until very smooth, another 7-8 minutes. Transfer to jars or airtight containers and refrigerate for up to 2 months.

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    Nutritional Facts for Pistachio-Honey Butter

    Serving Size: 1 (14 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 84.8
     
    Calories from Fat 64
    76%
    Total Fat 7.2 g
    11%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 19.4 mg
    0%
    Total Carbohydrate 3.9 g
    1%
    Dietary Fiber 1.1 g
    4%
    Sugars 2.1 g
    8%
    Protein 2.3 g
    4%

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